this week

It’s always fun to spot The Latte Years out in the wild! I don’t think seeing my book on a library shelf will ever get old. I also love how our State Library puts a little Tassie sticker on the spine if you’re a local author.

Sometimes I’m glad I just went with This Week as the title of these weekly updates - something simple, rather than anything clever or exciting. I got trained out of that some years ago when the Elders of the Internet suddenly told us that blog post titles that were too clever, a pun or a play on words, where the reader might have to work for the meaning, were bad for SEO, or led to lower engagement and higher bounce rates. I get the rationale for it, I do.

But if I were giving each weekly update post its own title, this week I might have gone with The Physics of Failure.

A supremely clever and dear friend of mine is an engineer and that is her specialty. But I also think it’s a fantastic summation of trying to write the first draft of a complicated novel.

Take this equation from my most recent work day - write 500 words, delete 5000. What kind of algorithm is that? How is it possible to estimate or predict anything about the creative process? “Honestly, who would do this?” my colleague wrote back in solidarity when we exchanged emails about our writing progress that day.

But I do want to do this, as excruciating as it is. Putting a book together, as Annie Dillard writes, is “interesting and exhilarating. It is sufficiently difficult and complex that is engages all your intelligence. It is life at its most free.”

So, there is nothing to do but keep buggering on, as Winston Churchill said. I steel myself as I prepare for the week ahead, but also I’m rather excited as I wonder whether the draft might be completely different this time next week. What might happen? What might I discover?

Favourite experience/s of the week

Coffee with my parents at a cafe for the first time in about a year (in a cafe, that is, I have seen my parents often in that time!). I’m grateful that hanging out with them regularly is now the norm, no longer a biennial event, though I still savour spending time with them, all the same.

A visit to the hairdresser for the first time since February! My last hairdresser sadly moved away so I had to find a replacement - the lovely lady who did my hair on Tuesday recognised me once I pulled my mask down to take a sip of water. It turned out she did my sister’s hair for her wedding, many years ago. Hashtag Hobart!

Reading

Again mostly PhD stuff but I also managed to read Karen Hitchcock’s The Medicine: A Doctor’s Notes, a collection of her essays about what it’s like to work in the Australian public health system today - interestingly, published in February 2020 and therefore some of her warnings about the dire state of things proved to be correct. Her writing is so insightful and sharp and quite haunting. Karen has been one of my favourite writers for years, ever since I listened to a highly entertaining and engaging interview with her on the ABC in 2010, which I also very much recommend as well as her book of short stories.

I’m also spending some time with Annie Dillard in her restorative and elemental The Writing Life.

Listening to

The First Time: Masters Series - Christos Tsolkias. I managed Part One, which was great, and Part Two is even more insightful but I’ve still got some of that to go, so that’s first on the list for my next walk. Such a talented, humble man and so passionate. I particularly loved this bit from Part Two:

I get told that people want to write revolutionary stuff; they want to write radical stuff; they want to burn the world; [where] their writing is “talking back to the man”…and then, it’s the most timid writing. Everyone I speak to seems to be terrified of what someone’s going to say about them on Twitter so they will not risk an opinion that is challenging. And, more vilely, they won’t defend a friend who gets attacked because they’re scared of the damage that will come their way.

Christos was referring to the mindset and viewpoint of his characters Christo and Andrea in his latest novel 7 1/2 but these are thoughts he, like anyone writing a contemporary novel, has as well. I think it holds a lot of truth!

I also discovered that the Dandy Warhols released an extremely interesting album, that’s about four hours long, in 2020 called Tafelmuzik Means More When You’re Alone - I’ve not yet listened to the whole thing as it’s not quite writing music, though the first two tracks could be. It takes the concept of Tafelmuzik, which was designed to be played to accompany banquets in the 16th century, and turns it on its head a bit. It’s meditative and weird and I kind of love it.

I’ve also had Nils Frahm’s Lemon Day on repeat this week, and while writing this post!

Seriously sensational mashed potato flatbreads.

Eating

The week’s eats were:

Sunday: All-in-one sweet potato Thai curry from The Green Roasting Tin by Rukmini Iyer - this was luscious and so easy to make when we’d got in late from watching the football with the family. It was lovely and soupy, a bit like a laksa.

Monday: Jerk-spiced lentils with rice and mashed potato flatbreads. The flatbreads were seriously out of this world and totally worth having to have all the windows and doors open because of how smoky the kitchen got! Next time I’ll do them on the barbecue but WOW, they tasted like the naan from the Indian street food stall at Spitalfields Market, where I used to prowl around on a Thursday lunchtime back in the day. I can write up the recipe if you like but it was very simple - equal parts leftover mashed potato and self-raising flour, with a bit of soy milk to bind it all together. Spread each flatbread with butter or vegan equivalent while you keep them warm. We had the leftover flatbread (I’m amazed there was any left) with soup the next day for lunch.

Tuesday: It was meant to be risotto, but I ruined it by adding something that had gone off to it (why didn’t I check it first?!) so we ended up having hot chips in the air fryer and a packet of Digestive biscuits. Plus wine. That might have been why the risotto was ruined.

Wednesday: Jerk spiced lentils with pasta (as an alternative bolognese, it’s very delicious).

Thursday: Vegan curried sausages with rice and greens. Very yummy! I was trying to recreate the dish I remembered from my childhood after a chat with my new hairdresser about comfort food, but it wasn’t quite how I remembered it. I think my parents might have used a milder curry powder as well as extra turmeric and milk instead of stock to get more nutrition into their growing girls. I recall the sauce being neon yellow, and very creamy. More experiments needed.

Friday: Jerk spiced lentils with pasta again - I had no desire to repeat Tuesday’s disaster so went with something safe! After a long day, the most I could handle was boiling water and stirring a sauce through.

Saturday: Burger and chips, which we hadn’t had for quite a while. I put some aged walnut cheese on mine which felt rather decadent.

I also made another stash of Nigella’s vegan gingerbread which happily keeps for weeks, and Rachel Ama’s ginger lime cake from her brilliant One Pot book. One cannot write a book without cake. And tea. There’s been plenty of that too.

Watching

Mission Impossible: Fallout (4K Blu Ray) - a Tom choice, but I have been pleasantly surprised by how enjoyable the Mission Impossible franchise is. A bit like James Bond (up until recently that is!), I relax a lot knowing that Ethan Hunt will never be killed off and will therefore pretty much get out of every situation, however dire and un-winnable it appears. That helps me enjoy an action film a lot more. Though I was genuinely sad and shocked when Alec Baldwin’s character doesn’t make it (sorry for the spoiler!). And the sprightly presence of Simon Pegg makes any film a joy to watch.

Sisters (Blu Ray) - we watched this in 2015 and, being so new to Tina Fey’s work at that point and most of the SNL alumni (I know, what rock had I been living under?), I have to confess I didn’t enjoy it on the first watch. We gave it another try this weekend, having become great fans of Amy Poehler and Paula Pell in the intervening years as well, and on this watch I thought it was fantastic. Perhaps I just get the humour more, or recognised so many of the cast, or perhaps now I’m in my early forties, the same age as the protagonists, everything felt a tad more relatable? Either way, I’m really glad we gave it another go.

The Brittas Empire (DVD) - Tom surprised me with the boxset as an early anniversary present and we’ve been laughing non-stop. A lot of comedies from the 1990s have not aged brilliantly but this one is an exception. I was only a child when this show was originally televised and there is something about revisiting shows that you enjoyed as a kid about workplaces and obnoxious bosses as an adult that just gives it so much more meaning and that rings true so much more. I wonder if my favourite blog Ask A Manager might ever dissect Gordon Brittas’ management style for a laugh?!

Quote of the week

Spotted in London a few months ago….

“Create. Every day. And making excuses does not count.” - Wrdsmith

If you’d like to share your thoughts on this post, or anything else, with me, please do! Let me know what you’ve been up to, and what’s been inspiring you, if you like. I love hearing from you. Stay well, until next week! xx

fennel and butter bean stew

It might be spring during the day here, but it’s still winter at night! With a fat bulb of fennel in one hand and a can of butter beans in the other, I concocted this stew yesterday evening as the temperature dropped and rain lashed at the windows. I was craving warmth, flavour and comfort. A lot to ask from one bowl of food, you might think, but this dish delivered on all fronts! It’s also full of fibre, which is a great bonus.

It’s perfect bowl food in front of the TV but I think it would be snazzy enough to serve to guests too, especially with a lovely glass of wine alongside.

If you think you don’t like fennel, I would urge you to give this a try. It becomes mellow, sweet and juicy and soaks up the nutty and buttery flavours of the sauce beautifully.

Mash is the obvious accompaniment - I made mine with a handful of grated Parmesan in, to give a little extra salty richness, which rounded off everything nicely. You could also serve it with couscous, gnocchi or lightly toasted thick slices of sourdough. Either way, you’ll want something to soak up all that delicious sauce, trust me!

Fennel and butter bean stew with capers

Serves 4

Olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 large celery stick (including leaves if you like), finely chopped
1 large fennel bulb, chopped into bite-size pieces (save the fronds for garnish)
4-5 large pieces of silverbeet or chard (chop the stems and leaves, then separate and use the stems in the early part of the cooking and save the leaves for adding last)
8-10 sundried tomato halves, plus a little of their oil
1 x 420 g can butter beans, drained
2 bay leaves, preferably fresh
Needles from 1 large sprig fresh rosemary
50 g unsalted butter
A large splash of sherry (the kind you’d drink in Seville with tapas!), or white or red wine, even red wine vinegar would be OK
2-3 cups stock (I use the vegan Massel ‘chicken’ stock)
2 tablespoons capers
Salt and pepper

Fill your kettle and put it on to boil.

Get a large casserole or saute pan - I use my Le Creuset casserole dish - and add a splash of olive oil and place over medium heat. Add the onion, garlic, celery, fennel pieces and chopped silverbeet stalks and cook until they start to soften.

Add the sundried tomatoes halves plus a little drizzle of their oil, the drained butter beans, bay leaves and rosemary needles, and turn the heat up slightly, stirring everything to combine. Add the butter, turn the heat up a little more. Make your stock from the boiling water from the kettle.

Once the butter is melting/melted and the pan is very hot, add a generous splash or two of sherry or whatever alcohol you have to hand. It should sizzle most satisfyingly! Stir quickly to coat everything and make sure nothing is sticking or starting to get too brown - turn the heat down if so.

Otherwise, add your stock, stir everything well and allow the pot to come to the boil, then reduce right down to a simmer. Add salt and pepper if you like (I often do it here and at the end). Stir one more time to ensure nothing is caught at the bottom and then put the lid on and set your timer for 20 minutes.

Make your mash while the stew is cooking.

After 20 minutes, add the capers and chopped silverbeet/chard leaves, and stir well to wilt the leaves. Allow to simmer another minute or two, taste for seasoning and then get your ladle out, ready to serve!

Serve alongside mash or whatever sponge for the delicious sauce you’ve decided on. Prepare to be wowed!

healthy no-waste veggie burgers

I had a favourite brand of vegetarian burgers that I’ve been buying since we moved here - Woolworths’ Macro Vegetable and Chickpea burgers. $4 for a pack of four. A delicious bargain.

Since the COVID-19 chaos kicked off, these burgers have been nowhere to be seen in any of Hobart’s Woolworths. They may well still be available on the mainland - perhaps Tasmania simply doesn’t have the vegetarian population to justify shipping them down! And let’s face it, for the last five months, I’ve just been grateful that most of my preferred items have been available. Veggie burgers are easy enough to make from scratch!

In constant pursuit of my no-waste policy, and Tom’s adoration of our “burger and chips night”, an alternative burger was created from leftover cooked brown rice, vegetables and a can of black beans. They are, I am not exaggerating, the *best* burger I have ever made at home. Add all the fixins, a pile of golden oven-cooked chips and you’ll wonder why you’d ever bother going out for dinner at all. Which, let’s face it, many people cannot at the moment. This burger is for all of you.

No-waste veggie burgers

Makes at least 12, depending on size

350g leftover vegetables (I used frozen mixed vegetables defrosted in a little boiling water then drained)
500g leftover cooked rice
1 x 420g can black beans, drained
100g fresh breadcrumbs
3 tablespoons wholemeal plain flour
2 tablespoons garlic powder
Fresh herbs, as much as you like (I used basil, parsley, mint, rosemary and thyme)
Sea salt and freshly ground black pepper, to taste

It couldn’t be simpler. Whack everything in a food processor, blitz until the mixture is pureed and the consistency of mince. You shouldn’t need to add any liquid at all, but you can add a splash of water or the bean liquid if it’s too dry and not coming together.

Wet your hands slightly and scoop out handfuls of the mixture and shape into patties. I use my egg rings to get them a fairly uniform shape and size (just spray the insides with cooking spray first).

You can either grill them straight away (if so, I would dust lightly with a little flour, depending on how wet the mixture is) or do what I do and freeze them in a large container with a layer of baking paper between them. I got 14 out of this mixture - two we ate straight away and I froze the remaining 12.

I cook them from frozen in a super hot oven (about 220 C), with the chips. The first side gets 20 minutes, then I take them out of the oven, flip them over and put them back in for 15 minutes. For the last five minutes, I usually put some cheese on top to melt and put them back in the oven for five minutes, together with the brioche buns (which I’ve usually had defrosting most of the day) to warm up.

This method gives the burger a nice crunchy exterior but the inside remains moist. I haven’t tried them on a barbecue yet but summer is just around the corner! I will report back.

“All the fixins?” I usually ask Tom at this point.

“Of course,” he responds.

So our burger fixins are - mayo, whatever relish or chutney I have open (this week it was the fiery apricot chutney I made in February), mustard, sauerkraut, baby spinach or rocket (or any salad leaves), pickled tomatoes, pickled chillies and a bit of basil pesto if there’s any kicking about. All piled on top of the burger in a (storebought) brioche bun. Sounds like a strange mixture but it’s all very delicious!

Enjoy!

no-waste lockdown meal plan, week 2

Glad you enjoyed my lockdown meal planning suggestions! I know it’s a scary time for a lot of us. I say let’s try and find comfort where we can and if that’s in cooking, enjoying your food and learning to make your own sourdough or yoghurt or whatever you fancy, then I say go for it. We’re all coping as best we can.

As promised, here is this week’s plan (subject to change, naturally!) and some encouragement to use this time to nourish yourself and your family, make the most of what you have already, and waste as little as possible.

Have a look at your fridge, freezer and cupboards
We have to minimise trips to the supermarket at the moment, so it makes sense to use what you have at home before venturing out to get more. Scan your fridge, pantry and freezer and see what ingredients you have already. You could even log it all in a spreadsheet and update it as you buy or use things if that’s helpful. That’s what I’m doing, but 1) that’s my project management training and 2) I kind of like taking things to the extreme!

Make a list of meals you can make
Once you know what you have in, make a list of all the meals you can think of using the ingredients you have. This is a lot of fun. You could also write down a list of all your (and partner/family’s, if you’re cooking for others too) favourite meals and see which ones you have the ingredients in for - it might be more than you think, or you could make some substitutes (grate halloumi instead of parmesan, for example).

Make a plan
Once you have your list of dishes, organise them into a week’s worth of lunches and dinners, prioritising using up the perishable items first like fresh vegetables and fruit, already-opened dairy and protein, half-empty jars of pastes/sauces in the fridge, that kind of thing.

Be adaptable and flexible
I anticipate that my meal plan might have a few switches as the week progresses. That’s cool! I think one of the best things we can be right now is flexible and roll with things, day by day.

What about breakfast?
Breakfast is probably the meal that has changed the most for me these past few weeks.

About a month ago, I stopped having a big smoothie for breakfast, which I used to do at least three times a week, if not more. I realised that, while it was a very nutritious breakfast, with the amount of fruit, almond milk, oats, peanut butter, etc I was putting in it, it was far more calorie-dense than I needed. And of course, with everything that has happened, I’m now keen to use oats, fruit, milk and other smoothie ingredients in other ways, to make them stretch further.

So our breakfasts now are pretty simple - porridge (which I make a little extra of, to make porridge bread); toast (mostly aforementioned porridge bread, with butter and Vegemite, butter and jam, ricotta and jam; or pesto and pickled tomatoes for something more substantial); or a small bowl of plain Greek yoghurt, if we want something light. I often swirl in a spoonful of homemade apple butter into the yoghurt, which is sublime.

On with the show!

Here’s this week’s plan for me and Tom. I will update with links to recipes as I make/photograph them!

Sunday 5/4
Lunch: Zucchini and butterbean soup + bread
Dinner: Roast pumpkin pizza

Monday 6/4
Lunch: Zucchini and butterbean soup + avocado toast
Dinner: Shepherd’s pie + broccoli

Tuesday 7/4
Lunch: Pumpkin and feta toasties
Dinner: Chickpea saag + rice

Wednesday 8/4
Lunch: Chickpea saag leftovers made into soup + bread
Dinner: Pumpkin, broccoli and silverbeet risotto

Thursday 9/4
Lunch: Pickled tomato and cheese toasties
Dinner: Pasta with rich chickpea sauce (adapt this recipe)

Friday 10/4
Lunch: Baked potato with beans and spinach
Dinner: Veggie burger, salad + chips

Saturday 11/4
Lunch: Poached eggs on sourdough avocado toast
Dinner: Eggplant, tomato and ricotta bake + green beans

I’m planning a lovely roast for Easter lunch on Sunday - but am not sure which nuts I have in for the traditional nut roast. That should be a fun experiment!

What about you? What’s on your meal plan this week?

lockdown meal planning

Fresh food is still plentiful. Hashtag grateful.

Life has changed a great deal for most of us over the past month.

The act of popping to the supermarket, knowing you would be able to find exactly what you need and purchase it in whatever quantity you desired, and knowing if you ran out of something you could easily replace it, feels like a long time ago.

Let’s be honest, it was a privileged and fortunate time.

We have to adapt to our new circumstances, given that the current way of things is probably how life will be for the foreseeable future.

Yet, every time I have braved the local food shop (or Woolworths or Coles), I have been comforted by the fact that there is still plenty of fresh produce available. You might not be able to get tinned tomatoes, but there are still plenty of fresh ones, as far as I can see. Friends and neighbours have been lavishing their excess produce on me, in exchange for some of what I make with it. And I’m learning to be flexible too. If I can’t get red lentils, I buy yellow split peas instead.

I don’t think we’ve had this varied and interesting a diet for some time. As a result, I’m enjoying cooking, preparing food and eating it more than ever. I can’t remember the last time I planned every meal with such care and thought, determined to make the most of what I had. It has been a welcome distraction and helped me feel focused and purposeful.

It’s also ensuring we use what we already have in, preventing any unnecessary trips to the supermarket. I was as guilty as the next person of picking up bits and pieces at least once a week, even when I had plenty already at home. Now that I plan each meal, I’m minimising waste and ensuring everything is used.

I hope this is a permanent change in my habits, whatever happens.

So, what are you cooking right now?

What other people cook, and their favourite standby pantry dinners, have always intrigued me, and never more so now. It gives me new ideas and encourages me to try different things.

So I thought I’d tell you what we’ve been eating this past week, and tomorrow I’ll post what my plan is for this coming week. Please join in!

As Tom and I are both working from home now, we’re enjoying all our meals together so I’m planning lunches as well.

I made a list of all the meals we have ingredients for and then made a plan based on what needed to be used up first (fresh vegetables, already opened dairy/tofu/pastes, leftovers). We have a small vegetable garden still producing ample silverbeet and zucchini (though I suspect the latter’s reign is coming to an end).

I am also making bread every few days. I’m not sure what we’ll do if we run out of flour! But we have plenty for now.

Phil’s No Waste Lockdown Meal Plan

Sunday 29/3
Lunch: Veggie burger
Dinner: Tomato, coconut and silverbeet dhal + rice

Monday 30/3
Lunch: Leftover dhal turned into soup + bread
Dinner: Tofu noodle stir fry 

Tuesday 31/3
Lunch: Leftovers fried rice (rice from Sunday, tofu from Monday, with greens, soy sauce, chilli)
Dinner: No Waste Buddha Bowl

Wednesday 1/4
Lunch: Silverbeet, lemon and risoni soup + bread
Dinner: Zucchini slice 

Thursday 2/4
Lunch: Leftover soup and zucchini slice
Dinner: Jacket potato, beans, spinach

Friday 3/4
Lunch: Zucchini slice
Dinner: Silverbeet and ricotta cannelloni

Saturday 4/4
Lunch: Haloumi and fried egg rolls
Dinner: Leftover cannelloni + green veg

I don’t know about you, but cooking has been something wonderful to focus on these past few weeks. It’s helped quieten and focus my mind. I waste nothing, I think before I use anything, and value my food in a completely different way than I used to. I hope that seeing what I’ve been up to inspires you to do the same.